Jowar Methi Thepla | How to make Jowar Methi Thepla

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Bysangeeta khanna
Created on 28th Jul 2015
  • Jowar Methi Thepla, How to make Jowar Methi Thepla
Jowar Methi Theplaby sangeeta khanna
  • Jowar Methi Thepla | How to make Jowar Methi Thepla (23 likes)

  • 1 review
    Rate It!
  • By sangeeta khanna
    Created on 28th Jul 2015

About Jowar Methi Thepla

A Gujrati breakfast staple adapted for high fiber meal.

Jowar Methi Thepla, a succulent delicacy which is famous all over the world. Jowar Methi Thepla is one dish which makes its accompaniments tastier. With the overflow of flavours, Jowar Methi Thepla has always been everyone's favourite. This recipe by sangeeta khanna is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Jowar Methi Thepla, just the perfect situation when you realise that you need to know how to make the perfect Jowar Methi Thepla. So, at that time you can try out this delicious recipe by sangeeta khanna. The recipe of Jowar Methi Theplais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Jowar Methi Thepla is 30 minute. This recipe of Jowar Methi Thepla is perfect to serve 4. Jowar Methi Thepla is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Jowar Methi Thepla

Ingredients to make Jowar Methi Thepla

  • Jowar flour 1 cup
  • chopped Methi leaves 2 cups
  • Salt 1/4 tsp
  • Ajwain seeds 1/2 tsp
  • minced Green chilli 1 tsp
  • minced Ginger 2 tsp
  • Ghee to shallow fry the theplas

How to make Jowar Methi Thepla

  1. Combine everything except ghee and knead into pliable dough by adding sprinkling water.
  2. Divide the dough into 4-5 balls. Take each ball at a time and roll out into thin chapatis.
  3. On low flame shallow fry each chapatti by smearing with ½ tsp ghee on each side.
  4. Tastes best when served hot with dahi, raw salad and pickle.
My Tip: Add a little amchoor powder to make the theplas tastier if you dislike the hint of bitterness in methi leaves.

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Ashita Bhatnagara year ago
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